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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Individual desserts look classy and these don't take long. They come out best with ovenproof molds, but you can also use small cups. Ingredients:
1/3 cup soft margarine |
3/4 cup self-rising flour |
1/2 cup superfine sugar |
2 eggs |
1/4 cup cocoa |
1 ounce semisweet chocolate |
2 ounces preserved gingerroot |
confectioners' sugar, to sprinkle |
2 egg yolks |
1 tablespoon superfine sugar |
1 tablespoon cornstarch |
1 1/4 cups milk |
3 1/2 ounces semisweet chocolate |
Directions:
1. Lightly grease 4 individual molds or cups. Place the margarine, flour, sugar, eggs, and cocoa in a mixing bowl and beat until smooth. Chop up the chocolate and ginger and add to the mixture.
2. Spoon the batter in the molds until 3/4 full and level off the tops. Cover with foil. Steam for 45 minutes, until the desserts become spongy.
3. While desserts cook, make the custard. Beat together the yolks, sugar, and cornstarch to form a smooth paste. Heat the milk until boiling and pour over the egg mixture. Return to pan and cook on low, stirring until it becomes thick. Remove from heat, add the chocolate and stir until melted.
4. Take the molds out of the steamer. Run a knife around the edges of the molds and turn over onto individual serving plates. Dust with sugar and drizzle the custard over the top. If you have extra preserved ginger, you can decorate with this as well.
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